Pita Pizza in a Jiffy

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Veggie pita pizza: a quick and easy meal!

One of my all time favorite foods is pizza. I have fond memories of eating pizza with friends at slumber parties in grade school, making quick baby pizzas on English muffins in college,  enjoying a fresh slice of the daily special at my favorite local pizza co-op in the Bay Area, and appreciating the intense flavor of a deep dish slice on Salano Ave. It’s rare that I would turn down a slice of vegan pizza, especially if it has all my favorite toppings: bell peppers, fresh pineapple (not canned), tomatoes, onions, brocolli, and daiya cheese (yum!). What more could a hungry gal who is short on time, low on cash, and really not in the mood to cook need?

This potato and pineapple combination was one of my favorite versions. Slice and pre-cook potatoes for about 10 minutes on the stove. Drizzle with olive oil, add cheese and pineapple and bake.

This potato and pineapple combination was one of my favorite versions. Slice and pre-cook potatoes for about 10 minutes on the stove. Drizzle with olive oil, add cheese and pineapple and bake.

And what if I told you the whole process could take you about 15 minutes, including the baking?  Now, that’s my kind of meal.

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This “pita dough” is crispy and crunchy. If you want the dough to be softer, simply cut the original pita pocket in half without opening it to create your crust. Add your toppings and cheese accordingly.

This recipe is inspired by one I found in Vegetarian Meals: Meatless Recipes Everyone Will Enjoy.  It is versatile and can be used at ‘build your own pizza nights’ with friends and family.  Prepare a variety of vegetables and fruits in separate bowls and allow folks to create their own desired pizza masterpieces. Don’t forget the extra cheese and embrace the pizza frenzy!

  • Pita Pizza: Serves 4
  • Ingredients:
  • 1/2 cup sliced onions
  • 2 garlic cloves, minced
  • 1/2 cup broccoli florets
  • 1/2 cup chopped red bell pepper
  • 1/2 cup fresh FRESH pineapple
  • 2 freshly baked pitas (find them at your local bakery), cut in half and opened to make half circles (one pita yields four half circles)
  • Daiya or other vegan shredded cheese
  • 1/4 cup quartered organic grape tomatoes
  • Italian seasoning, to taste
  • Directions:
  • Preheat oven to 450 degrees.
  • Saute sliced onions and garlic for about 2-3 minutes over medium heat in a non-stick pan. Add other vegetables and saute for another minute or two.  Add pineapple to pita pockets and cover with Daiya cheese. Bake for 7-10 minutes until cheese is melted.
  • Remove from oven. Top with quartered tomatoes and sprinkle with Italian seasoning.
  • Enjoy!
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One Response to Pita Pizza in a Jiffy

  1. Karla Droste says:

    I love, love, love pizza, too! What a great idea, Amber, dear!
    Love,
    Your Fellow ‘7’

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